Last week I said I’d be sharing some simple, larger than life, healthy, plant-based recipes that could potentially feature on your Christmas menu.

This cake is a pimped up version of the classic chocolate cake shared some time ago here on the blog, and it certainly fits the above brief.

Easy to make

Full of everyday superfoods

Les sugar (and no refined sugar) than a conventional chocolate cake

Family sized (if you follow the suggestions to double the recipe, layer it with berries and frosting, then ice the whole thing)

Can be enjoyed by all, no matter their dietary preferences

De-licious!

The cake itself is softy and moist, made with a blend of buckwheat flour and almond meal. Your traditional chocolate cake will have between 1½ to 2 cups of refined sugar, whereas this recipe uses just over half a cup of pure maple syrup, and a ½ cup of Medjool dates. The dates of course are a whole food wrapped up in fibre, helping slow the release of sugars into the bloodstream. Both natural sweeteners contain some minerals as an added bonus.

The frosting is next level. It perfectly mimics the texture of your regular chocolate icing. And no need to chill this baby prior to using – it’s ready to spread thick and rustic over your cake as soon as it is made (and it will stay that way too!). A wee hint – soft but not overly ripe avocados are the best here.

As for the everyday superfoods hidden inside:

Beetroot – also providing some natural sweetness here, it is a great food for cardiovascular health. It contains compounds called nitrates, which the body converts into nitric oxide – a potent vasodilator, meaning it helps to expand the blood vessels and consequently promote healthy blood pressure. Tip: don’t throw away the beet leaves – wash them, remove the tough inner stalk, and add them to your smoothies.

Ginger is perhaps my most favourite ingredient – this aromatic is warming and promotes circulation. It is a fantastic remedy for digestive ailments and promotes gut motility.

Extra Virgin Olive Oil is often overlooked but in my books it is an absolute superstar. It is rich in anti-inflammatory phenolic compounds that can down-regulate production of inflammatory cytokines, such as C-reactive protein and interleukin-6. There is also evidence to suggest that olive oil might exert beneficial effects on the lining of the blood vessels. It is possibly a key contributor to the cardio-protective effects of the Mediterranean Diet.

Berries are another everyday superstar – low in sugar and packed full of antioxidants. I try and buy organic strawberries when budget allows as they tend to be highly sprayed and feature at the top of the Environmental Working Group’s ‘Dirty Dozen’

Avocado is a fantastic source of heart healthy mono-unsaturated fats and believe it or not is a good source of dietary fibre. Because avocados are a rich source of fat, eating them with plant foods that contain fat-soluble vitamins and nutrients (such as vitamin A, E, K and carotenoids) will help with their absorption. Try and scoop out the flesh as close to the skin as possible – this is where some of the nutrients in avocado are most concentrated.

Pretty cool right? All hiding in one scrummy cake!

Before you go on to read the recipe – note that the cake in the photos is actually two batches of the same recipe made in a larger tin, with frosting and fresh berries in between layers, and a thick lick of frosting over the whole thing to finish.

The recipe itself is for one smaller (but taller) cake, which is enough to serve a family. But definitely go ahead and make two batches if it’s for a larger gathering – it looks super impressive!

Enjoy – and please share your creations with me I’d love to see how they turn out!

In a blender, whiz the psyllium husks and coconut for ten seconds and no longer. Pour this mixture into the food processor.

Blitz everything together – dropping the dates down the chute one at a time. The mixture won’t be completely smooth due to the beets.

Pour into cake tin and bake for 40 minutes (skewer should come out clean), then remove and let cool in tin for 10 minutes, before turning onto a wire rack. Add frosting once 100% cooled.

CHOCOLATE AVOCADO FROSTING:

Add all ingredients to a blender and blend till thick and creamy. No need to chill - use right away! Will keep in the fridge for a few days in an airtight container.

Recipe Notes

This recipe makes a small 7½ inch cake. To make it big enough to feed a large crowd, make two batches and bake them separately, in a larger, 9 inch cake tin. You will only need to cook the larger size for 35 minutes.

How to avoid a sinking cake:

- Use fresh baking powder and baking soda- Once you have added the sweet stuff to the baking mix, mix it and get it in the oven quickly- Avoid opening the over door until it is almost ready

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Finally, you can share this recipe on facebook or via Instagram, or pin it for later. If you try it out, make sure you tag me @ascensionkitchen and #ascensionkitchen so I can see your creations. Thank you!

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ABOUT THE AUTHOR

Lauren Glucina is a plant-based whole foods Nutritionist, Naturopath and Medical Herbalist. She is a passionate advocate for food as medicine. Lauren has also formally trained as a Raw Foods Chef and has a soft spot for raw treats.

Lauren is available for Natural & Nutritional Medicine consultations here.

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Jo S

Thank you for this recipe! I have been hankering for a healthy diary free gluten free chocolate cake. May I ask, what can I use instead of almond flour since I can’t eat nuts? Thank you!